List of recipes from category Basic recipes: 147 recipes (without meat)
- Aromatic preparations: 14 recipes
- Breads: 1 recipe
- Cakes: 3 recipes
- Confectionery: 1 recipe
- Creams and foams: 37 recipes
- Fruits: 3 recipes
- Gratins: 1 recipe
- How to...: 4 recipes
- Miscellanous: 9 recipes
- Pastries: 26 recipes
- Rice: 1 recipe
- Sauces: 37 recipes
- Syrups and coulis: 5 recipes
- Vegetables: 6 recipes
- Work on/prepare an ingredient: 1 recipe
Aromatic preparations
Bouquet garni
Feta in olive oil with herbs
Herb olive oil
Herb salad
Home-made chilli oil
Mushroom duxelles
Noisette butter
Pickled gherkins
Praline
Preserved lemons
Red mixed pickle
Vanilla sugar
Vegetable stock
Breads
Home-made breadcrumb coating
Cakes
Almond macaroon cake
Biscuit de Savoie sponge cake
Génoise (Genoa sponge)
Confectionery
Nougatine
Creams and foams
Almond cream or frangipane
Apple confectioner's custard
Bavaroise cream
Butter cream
Chantilly cream
Chocolate Chantilly
Chocolate ganache
Clafoutis batter
Clementine Chantilly
Clementine confectioner's custard
Clementine Creamy
Clementine diplomat cream
Coffee custard
Confectioner's custard (Crème pâtissière, or French pastry cream)
Diplomat cream
Fruit crémeux
Italian Meringue
Lemon Confectioner's Custard
Lime (or lemon) curd
Lime confectioner's custard (pastry cream)
Lime crémeux
Panna cotta
Paris flan filling
Pear compote
Pistachio confectioner's custard
Pistachio cream
Quince and apple compote
Quince compote
Real custard sauce (crème anglaise)
Rich hazelnut buttercream
Royal icing
Stewed apple (compote)
Stewed apricots
Stewed plums
Stewed rhubarb
Swiss meringues
Fruits
Clear strawberry juice
Dried apricots
Poached pears
Gratins
Polenta
How to...
How to cook potato grenaille
How to peel hazelnuts
How to prepare apricots
Vol-au-vent cases
Miscellanous
Caramelised walnuts
Citrus crunch
Clarified butter
Poached eggs
Potimarron (Japanese chestnut pumpkin) purée
Preserved tomatoes
Quiche filling mixture
Scrambled eggs (Oeufs brouillés)
Toasted flaked almonds
Pastries
"Moelleux" cake batter
Almond dacquoise
Armagnac marzipan
Basic cake batter - the French way
Breton sablé biscuit dough
Brioche dough
Buckwheat pancakes
Chocolate sweetcrust pastry
Choux pastry (pâte à choux)
Coconut paste
Coconut sweetcrust pastry
Craquelin (sweet cracker dough)
Financier batter
Fresh pasta dough
Macaronade mixture
Marzipan (almond paste)
Muffin dough
Pancake batter
Pistachio powder or paste
Pizza dough
Puff or flaky pastry (pâte feuilletée)
Shortcrust pastry (pâte brisée)
Sweet pastry
Sweetcrust pastry (pâte sablée)
Walnut paste
Yeast-based flaky dough (for croissants)
rice
Pilau rice
Sauces
Avocado mayonnaise
Béarnaise sauce
Bechamel sauce
Beurre blanc sauce
Carrot-top pesto
Chocolate sauce
Cocktail sauce
Coriander and cashew nut pesto
Cream and herb dressing
Cream sauce with Vin Jaune
French dressing (vinaigrette)
Greek Pesto
Green parsley sauce
Green parsley tahini sauce
Gribouille dressing
Hollandaise sauce
How to succeed in making sabayon (syllabub)
Lemon Mayonnaise
Light herb sauce
Marchand de vin sauce
Mayonnaise
Mint and pea pesto
Mornay Sauce
Pesto
Pistachio and spinach pesto
Provençal remoulade sauce
Purple Pesto
Rémoulade dressing
Rémoulette dressing
Roquefort sauce
Sauce Normande (for fish)
Sorrel pesto
Tapenade
Tartar sauce
Tomato pesto
Tomato sauce (for pizzas)
Tomato sauce (with fresh tomatoes)
Syrups and coulis
Blackcurrant coulis
Citrus syrup
Fruit coulis (fruit purée)
Poaching syrup
Sugar syrup
Vegetables
Green bean purée
Leek fondue
Macédoine of vegetables
Onion fondue
Pan-fried potatoes
Potato purée
Work on/prepare an ingredient
Lettuce "chiffonade"